University of Khartoum

Assessment And Evaluation Of Additives In Meat And Meat Products, In Khartoum State

Assessment And Evaluation Of Additives In Meat And Meat Products, In Khartoum State

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Title: Assessment And Evaluation Of Additives In Meat And Meat Products, In Khartoum State
Author: Naglaa Mustafa Ahmed, Al Mustafa
Abstract: Fifteen samples from 5 types of beef products (Frankfurter, minced meat, Pastrami, mortadella, sausage) were collected from three factories collected randomly from 14 factories in Khartoum, in addition 3 samples of meat were brought from local market in Khartoum state for assessment and evaluation of additives in beef and beef products. The concentration of Nitrite, Nitrate, sodium chloride, protein, Moisture, and color were calculated. The magnitude of the problem associated with additives in meat and meat products was studied through measuring the concentration of each additive and comparing it with standard values controlling food additives in Sudan. The manipulation of meat had not caused significant differences in moisture % and sodium chloride% in beef sample although the values of nitrite, nitrate, protein in beef were significantly different (P<0.05). The results of the study showed that the concentration of nitrite and nitrate was high in all beef meat. Beef products samples had high concentration of nitrite compared with Sudanese standard governing food additives. Frankfurter and mortadella in factory B, had significantly (P<0.01) higher nitrite concentration when compared with that specified by SSMO standards. Nitrate was significant difference in the three factories. The results showed high concentration of nitrate in some of meat products and absent in the other meat products. Sodium chloride was in the range of the standard of SSMO but there were significant differences in the three factories. Also the results indicated that the Protein and Moisture were significantly different in different of meat products in the three factories. Pastrami in factory A was colored with ponceau 4R (red). This color is approved by SSMO (Sudanese Standards) to be used in food product except beef products. Hence it presence in Pastrami is a violation to the Sudanese Standard. There is a need for further research in this area and more carefully controlled sanitation and quality control practices
Description: 98 Pages
URI: http://khartoumspace.uofk.edu/handle/123456789/12913
Date: 2015-06-16


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